Community recipe
Cape Verdean-Inspired Braised White Beans with Sweet Potato and Kale
A deeply savory, tomato-bright one-pot bean braise inspired by the comforting flavors of Cape Verdean cooking. Sweet potato, kale, and warming paprika turn pantry white beans into a satisfying plant-forward supper.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 2 tbsp olive oils
- 1 yellow onion, finely chopped
- 1 red bell pepper, diced
- 1 sweet potato, peeled and cut into 1/2-inch cubes
- 3 garlic cloves, finely grated or minced
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 0.5 tsp black pepper, freshly ground
- 400 g diced tomatos, canned, with juices
- 480 g cooked cannellini beans, rinsed and drained
- 720 ml vegetable broths
- 1 bay leaf
- 0.75 tsp kosher salt
- 120 g kales, stems removed and leaves thinly sliced
- 1 tbsp lime juice, freshly squeezed
Make it
Instructions
- 01
Build the aromatic base
Warm 2 tbsp olive oil in a Dutch oven or other heavy pot over medium heat. Add 1 each yellow onion, 1 each red bell pepper, and 1 each sweet potato; cook, stirring often, until the onion softens and the vegetables begin to take on color, about 8 minutes.
- 02
Build the braising broth
Stir in 3 garlic cloves, 2 tsp sweet paprika, 1 tsp ground cumin, and 1/2 tsp black pepper; cook just until fragrant, about 30 seconds. Add 400 g diced tomatoes, 480 g cooked cannellini beans, 720 ml vegetable broth, 1 each bay leaf, and 3/4 tsp kosher salt. Scrape up any browned bits, bring the broth to a gentle simmer, and cover partially.
- 03
Braise until tender
Maintain a gentle simmer, stirring once or twice, until the sweet potato is tender and the broth has thickened lightly, about 20 minutes. Remove and discard the bay leaf.
- 04
Wilt the greens and finish
Fold in 120 g kale and simmer uncovered until tender and vibrant, 4 to 5 minutes. Turn off the heat, then stir in 1 tbsp lime juice. Taste and adjust the seasoning if needed, then ladle the braise into warm bowls.
